Burrito w/ Blackened Tilapia, Avocado & Vermicelli

I have quite a bit of tilapia leftover after making a Blackened Tilapia Salad w/ Avocado & Vermicelli. That tends to happen. Tilapia is incredibly affordable compared to a lot of other fish and I tend to shop in bulk at Costco when I can. This means that, whenever I make blackened tilapia, I tend to have plenty of it leftover! And, while I do enjoy eating tilapia salads, I don't necessarily want to eat that every single day until the fish is gone. So, I try to mix things up and make as many other dishes as I can. And today that happens to be a blackened tilapia burrito!

I'm a big fan of turning anything and everything into a burrito. A quick perusal of my site would show countless numbers of burritos. There's a reason for this, though! I get bored eating the same thing every day and I like to utilize leftovers as much as possible. Which means that I'm constantly trying to come up with new and interesting dishes to make with what I already have. And burritos are one of my favorite. They're quick and easy to throw together and delicious with just about any flavor profile. Plus, they're great to make on the run and eat on the go.

Gallery

Variations of Blackened Tilapia Burrito

I'm a fan of adding seafood to burritos. I have a plethora of other burritos with blackened tilapia. It's one of my favorite ways to utilize leftovers. Especially with fish because you have a finite amount of time to actually eat it. But I do mix up the fish sometimes and am also a big fan of using salmon. Both are simple to make fish that go well with pseudo-Latin American-inspired meals, as well as a plethora of other flavor profiles.

Burrito w/ Pinto Beans, Quinoa, & Blackened Tilapia

Burrito w/ Quinoa, Salmon, & Avocado Dip

Quinoa, Salmon, & Avocado Dip Burrito

Burrito w/ Blackened Tilapia & Avocado Salsa

Burrito w/ Blackened Tilapia, Avocado, & Vermicelli

This Blackened Tilapia Burrito consists of bell pepper, carrot, onion, garlic, tahini, tamari, peanut butter, vermicelli, scallion, and avocado.

Print Recipe Pin Recipe

Cook Time 15

Total Time 15

Course Main Course

Cuisine American, Italian, Latin American, Mexican

Servings 1 serving

Equipment

Skillet w/ Lid (Preferably Cast Iron)
Stovetop

Ingredients

Vermicelli Salad

100 g. vermicelli
3 carrots diced
1 red bell pepper diced
1/4 yellow onion diced
2 cloves garlic minced
3 tbsp. tamari
3 tbsp. rice vinegar
3 tbsp. peanut butter
2 scallions diced

Blackened Tilapia

1 filet tilapia
dash salt
dash pepper
1 tsp. cayenne pepper
1 tsp. coriander
1 tsp. cumin
1 tsp. smoked paprika
dash salt
dash pepper

Avocado Dip

6 avocados
3 serranos
6 cloves garlic
1 ½ c. Greek yogurt
2 c. walnuts
1/4 c. olive oil
dash salt
dash pepper

Burrito

1/2 filet blackened tilapia
1/4 c. vermicelli
1 tortilla shell
splash water
dollop avocado dip (or sour cream, optional)
dollop hot sauce (optional)

Instructions

Prepare Ingredients

Cooking Blackened Tilapia takes about 15 minutes from start to finish. I consider it one of the easier filets of fish to cook. It looks much more impressive than it is skill-wise and is a great quick and easy fish to toss together.
This Vermicelli Salad w/ Carrots, Bell Peppers & Scallions recipe requires a large bowl, large pot, skillet, and stovetop. It takes about 15 minutes to toss together.
I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Serranos. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!

This Page Contains Edited Images

As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images: